Poached Salmon in Light Basil Sauce over Butternut Squash Latkes

Directions

1. Salmon
2. Remove the inner grill from a fish poacher, and pour the white wine and vinegar into the pan. Add the onions, garlic, carrots, coriander seeds, and basil stems; grease the grill, and replace it in the pan. Place the salmon on the grill.
3. Poach over a medium-high heat for 8-12 minutes until the salmon turns a light- to gray-pink color.
4. Mix the cream, mayonnaise, ginger, salt, pepper, and basil leaves in a small food processor until spreadable.
5. Place a piece of salmon on a Butternut Squash Latke (see below)
6. Slather spoonsful of the basil sauce over the salmon when serving.

1. Butternut Squash Latkes
2. Peel and grate the squash; strip the onions and grate them also. Transfer the squash and onions to a colander and press out any excess moisture. In a separate bowl, combine eggs, lemon juice, flour, cornstarch, garlic powder, salt, and Cayenne; add the squash and onions, and mix well. (If the mixture is too wet, add a bit more flour.)
3. Heat the grapeseed oil in a large frying pan. Drop a heaping spoonful of the mixture into the oil and press down with a spatula to flatten. Fry until brown and crispy on the edges, cooking each side for about 3-5 minutes. Drain on paper towels placed on a large platter and keep warm until serving.